Chicken Piccata

Chicken Piccata is an Italian-American dish made with thinly sliced chicken breasts that are dredged in flour, pan-fried until golden brown, and then simmered in a flavorful sauce of lemon juice, capers, butter, and chicken broth.

The result is a quick, easy dish that’s tangy, salty, and delicious.

Looking for more chicken recipes? I’ve got you covered:

• Chicken Francaise
• Chicken Scarpariello
• Grandma Grace’s Chicken Cutlets
• Chicken Cacciatore

What is Chicken Piccata?

This easy Italian-American dish comes together in under 30 minutes. The chicken breasts are dredged in a simple flour mixture of freshly grated Parmigiano-Reggiano, salt, and pepper, and then seared in a hot pan drizzled with olive oil. Once seared, you make a delicious piccata sauce with fresh garlic, white wine, capers, lemon juice, and chicken stock, before returning the chicken to the pan to finish cooking.

Once done, you create that velvety sauce by adding a few tablespoons of cold better, swirling it into the sauce until you get a silky smooth finish that you—and your guests—will be dreaming of.

What to Serve with Chicken Piccata

Chicken Piccata pairs well with a variety of side dishes that complement its savory and tangy flavors. Here are some popular options:

1. Pasta: Serve chicken piccata over a bed of pasta such as linguine, fettuccine, or angel hair. The pasta can absorb the delicious sauce so you don’t have to sit there licking the plate.
2. Rice: White or brown rice is a simple and neutral accompaniment that allows the flavors of the chicken piccata to shine.
3. Mashed Potatoes: Creamy mashed potatoes provide a comforting and hearty side dish that complements the chicken piccata.
4. Vegetables: Steamed or roasted vegetables add color and nutritional value to the meal. Asparagus, broccoli, green beans, or sautéed spinach are excellent choices.
5. Salad: A light salad with a lemony vinaigrette can balance the richness of the chicken piccata. Consider a simple green salad.
6. Bread: Crusty bread or garlic bread is perfect for mopping up the delicious sauce. It’s a great way to enjoy every bit of flavor.

Feel free to mix and match these options based on your preferences and dietary choices. Ultimately, the goal is to have a well-balanced and delicious meal with a variety of textures and flavors.

Chicken Piccata Ingredients

Here’s everything to make this chicken piccata:

Chicken breast: Pounded thin

Flour: Mixed with Parmigiano-Reggiano, salt, pepper, and Italian seasoning

Lemons: One juiced and zested

Capers: These salt bombs are a must in this dish

Dry white wine: To deglaze the pan

Fresh garlic: Finely chopped

Chicken stock: To create the sauce

Unsalted butter: Cut into cubes and left in the refrigerator until needed

Fresh parsley: For garnish

How to Make Chicken Piccata

Here’s how to make this dish:

Step 1: Prep your ingredients

Get all of your ingredients ready so that you aren’t losing your mind once you start cooking.

Slice your chicken breasts thin (about ¼ inch thick) and pound them out so that they’re even. Season them lightly with salt and pepper.

You can also prep the dredge by combining the flour, Parm, salt, pepper, and Italian seasoning.

I also like the mince the garlic at this stage, measure out the white wine and chicken stock, as well as cube the butter and put it back in the refrigerator to stay cold until needed.

You can also zest and juice the lemon, and get your capers ready to go.

Step 2: Dredge your chicken

Dredge the chicken in the flour mixture, making sure to shake off any excess. Set aside.

Step 3: Pan-fry the Chicken

Add 2-3 TBS of oil to a skillet and set over high heat. Once hot, sear the chicken on both sides until golden brown. You’ll want the inside to still be undercooked. Remove to a plate.

Step 4: Make the piccata sauce

Lower the heat to medium-low. Once the pan has cooled down a bit, add the capers and garlic. Cook for just about a minute or two, and then add the white wine. Bring the heat up to medium, and let cook until the wine is almost completely reduced.

Then add the chicken stock, lemon zest, and lemon juice.

Step 5: Finish cooking the chicken

Bring the sauce to a simmer, and then add the chicken and all of their juices back to the pan. Let simmer until the chicken is cooked through, about 5-10 minutes, depending on how thick the chicken is.

Once the chicken is done, remove to a plate and shut off the heat.

Step 6: Finish the sauce

Add the cubed butter to the sauce and swirl in until completely melted. Once done, add the chicken back, spoon the sauce over it, and finish with fresh parsley.

Frequently Asked Questions

What does “piccata” mean?

“Piccata” is an Italian word that means ‘larded’. It refers to a method of preparing a dish, usually involving meat (such as veal or chicken), that is sliced, dredged in flour, sautéed, and served with a sauce made of lemon, butter, and capers.

Can I use a different type of meat for piccata?

Yes, while chicken piccata is a popular variation, the piccata method can be applied to other meats like veal or turkey.

Additionally, you can also feel free to use chicken thighs in place of chicken breasts. Just adjust the cooking time accordingly.

Can I make chicken piccata ahead of time?

While it’s best to enjoy chicken piccata freshly cooked, you can prepare the components in advance. Cook the chicken, make the sauce, and store them separately. Reheat and combine just before serving to maintain the dish’s texture and flavor.

What is the best way to store leftover chicken piccata?

Store leftover chicken piccata in an airtight container in the refrigerator. It should be consumed within 2-3 days for the best quality. Reheat gently on the stove to avoid overcooking the chicken.

Can I freeze chicken piccata?

Freezing is possible, but the texture of the sauce and chicken may change upon thawing. If you plan to freeze, it’s recommended to do so without the pasta or rice. Thaw in the refrigerator and reheat on the stove.

What wine pairs well with chicken piccata?

A crisp and dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the acidity of the lemon and capers in the dish. You can also choose to drink the same wine you used to make the sauce.

How do I prevent the chicken from getting too dry?

Avoid overcooking the chicken. Cook it just until it reaches an internal temperature of 165°F (74°C). Also, make sure to simmer the chicken in the sauce for a short time to prevent it from drying out.